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《Food Science》 2006-12
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Effect of Transglutaminase on the Quality of Grass Carp Surimi

ZHAO Mei-rong,LIU Liang-zhong* (College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China)  
The transglutaminase (TG) was added in the grass carp surimi to improve the quality. The effect of transglutaminase quantity, handling time, handling temperature and pH on springiness, cohesiveness, resilience and white degrees was researched. The result showed that TG can improve the quality of grass carp surimi distinctly. The appropriate adding condition of TG confirmed by orthogonal test was transglutaminase adding quantity 0.6%, handling time 1.5h, temperature 45℃ and pH7.5.
【CateGory Index】: TS254
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